Best Roasted Shrimp And Pea Couscous Salad Recipes

ONE POT COUSCOUS WITH SHRIMP AND PEAS

Steps:

• Season shrimp with cumin, smoked paprika, salt and pepper and toss.
• Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink. Remove shrimp from skillet and set aside.
• Add chopped onion and bell pepper to skillet and saute until onion is translucent. Add garlic and raisins and cook for another minute.
• Add couscous and chicken broth to the skillet and bring to a boil, then turn heat down. Cook couscous for about 10 minutes until all chicken broth is absorbed. Add frozen peas and cook for a couple more minutes until peas are no longer frozen.
• Remove skillet from heat and add shrimp. Garnish with pistachios and parsley.

MEDITERRANEAN COUSCOUS

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
• Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
• Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
• Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.

ROASTED SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
• Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

SESAME SHRIMP AND COUSCOUS SALAD

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add shrimp, cook 3 minutes or until done. Drain and rinse with cold water; cut shrimp in half. Bring 1 1/4 cups water to a boil in saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
• Combine vinegar, vegetable oil, soy sauce, sesame oil, and garlic in a large bowl; stir well with a whisk. Add shrimp, couscous, lettuce, bell pepper, peas, and cilantro; toss well. Sprinkle with peanuts.

SHRIMP SALAD WITH PEAS

Steps:

• Combine all ingredients and mix well.
• Chill before serving.

SHRIMP COUSCOUS SALAD

Steps:

• Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
• In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
• In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

ROASTED SHRIMP AND PEA COUSCOUS SALAD

Steps:

• Arrange a rack in the middle of the oven and heat to 400°F. Whisk 2 tablespoons of the oil, lemon juice, shallot, dill, Dijon, 1/4 teaspoon of the salt, and a few grinds of black pepper together in a large bowl; set aside. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Meanwhile, roast the shrimp and peas. If using fresh peas, add to a pot of salted boiling water and cook until tender, 3 to 5 minutes. Drain. Pat the shrimp dry and place them on a rimmed baking sheet. Add the cooked or frozen peas and remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Spread into an even layer. Roast until the shrimp are just opaque and cooked through, 6 to 8 minutes. Drain the couscous through a fine-mesh strainer, transfer to the bowl of dressing, and toss to combine. Add the shrimp and peas to couscous and toss to combine. Serve warm or let it cool in the refrigerator for 30 minutes to 2 hours and serve cold.

SHRIMP AND "PEARLS"

Steps:

• Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
• While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
• Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
• Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

SHRIMP AND PEA SALAD

Steps:

• Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
• Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
• Arrange lettuce onto 4 plates; top with shrimp mixture.